edible communities

Tomato Soup with Curry

This soup is amazingly simple when made with canned tomato juice. During fresh tomato season please use fresh juicy tomatoes.
January 01, 2010

Ingredients

  • 1 can (46 ounces) chicken broth
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes
  • ¼ cup soy sauce
  • 1–2 tablespoons curry paste
  • ½ can Coco Lopez Cream of Coconut
  • 2 teaspoons ground white pepper
  • ¼ cup honey
  • roux to thicken*
  • ¼ cup chopped cilantro
  • 1 cup half-and-half

Instructions

Heat the first eight ingredients to a simmer. Gradually add roux to desired thickness. Do not allow this to boil; make sure that the roux mixes in well and there are no lumps. Add cilantro and simmer for another 5 minutes. Add cream while stirring constantly.

Check and adjust seasonings.


Notes:

Coco Lopez is available in most supermarkets in the beverage section.

*Roux (pronounced ‘rue’) is a gently cooked mixture of equal parts wheat flour and fat—traditionally, clarified butter—that is used to thicken sauces.

Ingredients

  • 1 can (46 ounces) chicken broth
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes
  • ¼ cup soy sauce
  • 1–2 tablespoons curry paste
  • ½ can Coco Lopez Cream of Coconut
  • 2 teaspoons ground white pepper
  • ¼ cup honey
  • roux to thicken*
  • ¼ cup chopped cilantro
  • 1 cup half-and-half
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